I will admit it, I love mac and cheese. I can’t even look at pictures of it without thinking, “I need to make this right now.” There are so many delicious versions, and I have tried making tons of different kinds. They are all usually good, in their own way. Sometimes adding a little mustard spices things up, or adding a crusty bread crumb topping to give it a crunch…no matter what it is, I like it. When I saw a recipe from Martha Stewart for The Creamiest Mac and Cheese, I knew I had to try it; so I excitedly added it to my weekly menu plan. So excited, in fact, that I went grocery shopping that day, came home, and decided to make the Mac & Cheese two days earlier than I planned….it would be fine in the fridge, right?
I was a little hesitant to follow the directions to a T, because I have never tried cutting up sliced bread and putting it on top of mac & cheese…and to be honest, it seemed weird. But after reading all the positive reviews, I gave it a go, and I’m happy I did!
Much like when I made the Tomato Basil One Pot Wonder pasta from Martha Stewart I was skeptical, but once again she proved me wrong and delivered the goods!
This Mac and Cheese also reheats really well, which is good because this recipe yields a large amount. Perfect for a crowd…or one person who loves mac and cheese….
- 4 tablespoons unsalted butter, plus more for casserole dish
- 3 slices white bread, crusts removed, chopped into 1/4- to l/2-inch pieces
- 2 and 3/4 cups milk
- 1/4 cup all-purpose flour
- 1 teaspoons coarse salt, plus more for water
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 and 1/4 cups (about 9 ounces) sharp white cheddar cheese, grated
- 1 cups (about 4 ounces) grated Gruyère or 2/3 cups grated Pecorino Romano cheese
- 1/2 pound elbow macaroni or other spiral noodle
- 1. Preheat oven to 375°F. Butter a large casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 1 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
- 2. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well.
- 3. Warm the milk in a medium saucepan over medium heat. Melt the remaining 3 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
- 4. While whisking, slowly pour in the hot milk a little at a time into the skillet with butter/flour mixture. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
- 5. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 1.5 cups of the cheddar cheese, and 3/4 cup Gruyère (or 1/3 cup Pecorino Romano); Mix until all cheese is melted and smooth and set the cheese sauce aside.
- 6. Stir the macaroni into the reserved cheese sauce.
- 6. Pour the mixture into the prepared dish. Sprinkle the remaining cheeses and the breadcrumbs over the top.
- 7. Bake until golden brown, about 30 minutes (watch as this may take a little longer. you want the bread browned). Transfer the dish to a wire rack for 5 minutes and then serve.
- Serves 6
- Recipe can be doubled for a larger crowd
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